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Lactobacillus hilgardii

Sohier, D., Coulon, J., Lonvaud-Funel, A. (1999). Molecular identification of Lactobacillus hilgardii and genetic relatedness with Lactobacillus brevis. Int. J. Syst. Bacteriol.,49, 1075-1081. [Pg.56]

Lucas, P.M., Wolken, W.A.M., Claisse, O., Lolkema, J.S. Lonvaud-Funel, A. (2005). Histamine-producing pathway encoded on an unstable plasmid in Lactobacillus hilgardii 0006. Appl. Environ. Microk, 71, 1417-1424. [Pg.187]

Costello, R, Henschke, R. (2002). Mousy off-flavor of wine Rrecursors and biosynthesis of the causative N-Heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrrohne by Lactobacillus hilgardii DSM 20176.7. Agric. Food Chem., 50, 7079-7087. [Pg.640]

Douglas, H.C. and Cruess, W.V. 1936. A Lactobacillus from California wine Lactobacillus hilgardii. Food Res. 1, 113-119. [Pg.168]

Rodriguez, A.V. and Manca de Nadra, M.C. 1995. Effect of pH and hydrogen peroxide produced by Lactobacillus hilgardii on Pediococcus pentosaceus growth. FEMS Microbiol. Lett. 128, 59-62. Rodriguez, S.B., Amberg, E., Thornton, RJ., and McLellan, M.R. 1990. Malolactic fermentation in Chardonnay Growth and sensory effects of commercial strains of Leuconostoc oenos. J. Appl. Bacteriol. 68, 139-144. [Pg.175]

Apparently, lactic bacteria, and particularly lactobacilli Lactobacillus hilgardii, L. brevis and... [Pg.280]

Alberto, M. R., Arena, M. E., Manca de Nadra, M. C. (2007). Putrescine production from agmatine by Lactobacillus hilgardii effect of phenolic compounds. Food Control, 18, 898-903. http //dx.doi.Org/10.1016/j.foodcont.2006.05.006. [Pg.297]

Rodriguez, A.V. and M.C. Manga de Nadra. 1995a. Effect of pH and hydrogen peroxide produced by Lactobacillus hilgardii on Pediococcus pentosaceus growth. FEMS Microbiol. Lett. 128 59-62. [Pg.369]

The presence of ethanol in the medium provokes significant modifications in membrane structure. It exerts a detergent effect by intercalating in the hydrophobic zone of the membrane, whose polarity increases as a result. The fluidity is increased and the proteins are denatured. In general, an increase in the unsaturated/saturated fatty acid ratio is observed. In Oenococcus oeni, this ratio increases from 0.4 to 2.1, when bacteria are cultivated in the presence of 9% ethanol. The results are the same for the species Lactobacillus hilgardii whose straius, like Oenococcus oeni, are capable of growing better than other species in an alcoholic medium (Desens, 1989). [Pg.120]

Cocci (Group IE) Homofermenters Lactobacillus hilgardii Pediococcus damnosus Pediococcus pentosaceus Leuconostoc oenos (Oenococcus oeni)... [Pg.124]

Day Alcohol Content (% vol.) Oenococcus oeni Leuconostoc mesenteroides Pediococcus damnosus Lactobacillus hilgardii Lactobacillus brevis Lactobacillus plantarum... [Pg.171]

Dextran Lactobacillus hilgardii, Leuconostoc mesenteroides, Leuconostoc dextranicum. Streptococcus mutans Branched homopolysaccharide of glucose (1 6 a) linkage with side chains a-(1,3)- a-(1,4)-or a-(1,2)-[a-D-Glc-(1 — 6)-a-D-Glc-]n 1W1 3)] [d-GIc(1 — 6)-a-D-Glc-]m The exact structure of each type of dextran depends on the microbial strain... [Pg.185]

Pidoux M (1989) The microbial flora of sugary kefir grain (the gingerbeer plant) - biosynthesis of the grain from Lactobacillus hilgardii producing a polysaccharide gel. J Appl Microbiol 5 223-238... [Pg.97]

Heterofermentative strict Lactobacillus hilgardii, Lact. brevis, Lact. fructivorans, Lact. diolivorans, Lact. buchneri, Lact. fermentum, Lact jensenii, Lact. kunkei, Lact. nagelii, Lact vermiforme... [Pg.232]

See other pages where Lactobacillus hilgardii is mentioned: [Pg.59]    [Pg.172]    [Pg.173]    [Pg.252]    [Pg.275]    [Pg.305]    [Pg.316]    [Pg.445]    [Pg.32]    [Pg.275]    [Pg.305]    [Pg.316]    [Pg.445]    [Pg.89]    [Pg.349]    [Pg.133]    [Pg.133]    [Pg.151]    [Pg.473]    [Pg.185]    [Pg.140]    [Pg.82]    [Pg.98]    [Pg.100]    [Pg.11]   
See also in sourсe #XX -- [ Pg.330 ]

See also in sourсe #XX -- [ Pg.29 , Pg.33 , Pg.45 , Pg.172 ]

See also in sourсe #XX -- [ Pg.274 , Pg.277 , Pg.279 , Pg.316 ]

See also in sourсe #XX -- [ Pg.274 , Pg.277 , Pg.279 , Pg.316 ]



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